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Biscoff Blondies Recipe

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★★★★★

4.9 from 102 reviews

These Biscoff Blondies are a decadent treat combining the rich caramel flavors of Biscoff spread with chewy white chocolate chips and crunchy Biscoff cookie pieces. Perfectly soft and gooey with a golden crust, they’re an easy-to-make tray bake dessert ideal for any occasion.

Ingredients

Scale

Wet Ingredients

  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120g) Biscoff spread (smooth or crunchy)

Dry Ingredients

  • 1 cup (125g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt

Add-ins & Toppings

  • ½ cup (90g) white chocolate chips or chunks
  • 6–8 Biscoff cookies, crushed or halved
  • Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
  2. Mix Sugars and Butter: In a mixing bowl, combine the melted unsalted butter with the brown sugar and granulated sugar. Stir together until the mixture is smooth and even.
  3. Add Egg and Vanilla: Crack in the room temperature egg and add the vanilla extract. Mix thoroughly until fully incorporated to build structure for the blondies.
  4. Incorporate Biscoff Spread: Stir in the Biscoff spread until the batter becomes creamy and well blended, infusing the blondies with their signature flavor.
  5. Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt. Mix gently until just combined—avoid overmixing to keep the blondies tender.
  6. Fold in Chocolate and Cookies: Carefully fold in the white chocolate chips and half of the crushed Biscoff cookies to disperse sweetness and texture evenly.
  7. Prepare for Baking: Pour the batter into the lined baking pan and smooth the top with a spatula. Dollop extra Biscoff spread on top and create swirls using a knife. Sprinkle the remaining cookie pieces over the batter.
  8. Bake: Bake in the preheated oven for 25–30 minutes. The blondies should be golden around the edges and just set in the center for a moist and chewy texture.
  9. Cool and Serve: Allow the blondies to cool completely in the pan to set properly before slicing into squares. Optionally, drizzle melted Biscoff spread or white chocolate over the top for extra indulgence.

Notes

  • Use room-temperature ingredients to ensure smooth mixing and even baking.
  • For extra gooey blondies, slightly underbake and let them set while cooling.
  • Try adding chopped pecans, swirling in cream cheese, or substituting dark chocolate chips for a twist.
  • Store blondies in an airtight container for up to 5 days, or freeze for up to 2 months to maintain freshness.
  • Let blondies cool fully before slicing for clean edges and the best texture.

Keywords: Biscoff, blondies, chewy bars, cookie butter, easy dessert, traybake, white chocolate

Find it online: https://deliciousdishspot.com/biscoff-blondies-recipe/